Chocolate Strawberry Cashew Butter Cups ⁣

⁣Love is in the air for myself and self love is the best love. Early this year, I recreated another outstanding recipe from the Valentine’s Day baking class hosted by The Feed Feed. These delicious treats are called Chocolate Strawberry Cashew Butter Cups. Their version, had a cherry filling.

I wanted to put this recipe on my site because I wanted to share my step by step pictures. The reason is due to them not displaying any step by step pictures on their website. It was just the recipe ingredients and instructions.

When I say this recipe was EASY + SIMPLE, it really was! I made this dessert while babysitting my nieces and nephew.

Can I use another type of butter or fillings instead of Cashew?

Yes. Here are some of my favorite butters/fillings….

• Almond Butter

• Nutella

• Peanut Butter

• Sunflower Seed Butter

• Matcha Spread

• Hazelnut Butter

• Tahini

• Walnut Butter

• Pecan Butter

*Note, if you don’t like strawberry jam, you can use your favorite jam flavor.

Can I make this Keto Friendly?

Yes. Just substitute the chocolate in this recipe for sugar free version and get sugar free strawberry jam.

BE ON THE LOOK OUT! I will be making Keto Fat Bombs for the Fall with pumpkin!

Let’s get started…..

Prep Time: 15 minutes

Cook Time: 1 Hr

Yields: 24

Ingredients:

  • 9 ounces dark chocolate, chopped
  • 1/ 2 cup cashew butter, roasted and unsweetened
  • 3 tablespoons confectioners sugar, sifted
  • 1/ 4 cup strawberry jam
  • Flaky sea salt, for garnish

Directions:

Cashew Filling:

Stir confectioners sugar into cashew butter until well combined.

Chocolate Coating:

Line mini muffin pan.

Melt chopped chocolate in a small heatproof bowl set over a small pot of simmering water.

Spoon about a teaspoon (4 grams) of melted chocolate into mini paper baking cups, spreading chocolate up the sides.

Place muffin pan in refrigerator until chocolate is set, 5 minutes.

Spoon or pipe about 1 teaspoon cashew butter mixture and 1 teaspoon strawberry jam into the chocolate cups (be sure the filling does not come up above the chocolate sides).

Tap the pan on the counter a few times to remove any air bubbles, then top with 1 teaspoon melted chocolate (you can use a toothpick to help spread the chocolate evenly).

Tap pan on the counter again, then allow chocolate to set in the refrigerator for 5-10 minutes.

Drizzle with more melted chocolate and sprinkle with flaky sea salt.

Allow chocolate to set completely before serving.

Storage: Store cashew butter cups in an airtight container in the refrigerator for up to 2 weeks.

Enjoy.

Did you make this?

Tag me on Instagram @eatwhateveryouwant and hashtag #eatwhateveryouwant

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